Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

Whole Grain Cornbread or Muffins

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Healthy Whole Grain Cornbread or Muffins
 
Cook time
Total time
 
Author:
Recipe type: Bread
Ingredients
  • 1 c. cornmeal (make sure it’s not “degerminated”)
  • 1 c. whole wheat flour
  • 4 tsp. baking powder
  • ½ tsp. salt
  • 2 Tbs. honey
  • Make a well and add:
  • 2 beaten eggs
  • 1 c. milk (see below to use yogurt or buttermilk))
  • ¼ c. melted coconut oil or butter
Instructions
  1. Mix Ingredients
  2. Stir until just smooth.
  3. Pour into greased 9×9 pan and bake 25 minutes at 400 degrees.
  4. Serve hot.
  5. Store in fridge if you want leftovers to last more than a day or two.

cornbread

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HealthiER upgrade:  Soaked
What does Soaking Grains mean?

Mix together cornmeal and flour (the one cup each from the original recipe) with a total of one cup buttermilk and/or yogurt (this is in place of the milk, and you can use whatever you have on hand, one or both options).  Soak at room temperature overnight, then add baking powder, baking soda, salt, eggs, honey and coconut oil or butter at baking time.  Change:  Reduce baking powder to 2 tsp. and add 1 tsp. baking soda. Be careful to stir the baking powder, soda and salt in evenly.  Dishes saver: You can melt the coconut oil or butter in the 8×8 pan in the oven as it preheats.  Cook as directed above.

Note:  I love to make this in a cast iron skillet for a little added rustic-ness!skillet cornbread 2

Original Basic Whole Grain Cornbread Recipe:
Adapted from More With Less Cookbook

Mix together:
1 c. cornmeal (make sure it’s not “degerminated”)
1 c. whole wheat flour
4 tsp. baking powder
½ tsp. salt
2 Tbs. brown sugar

Make a well and add:
2 beaten eggs
1 c. milk
¼ c. canola oil (why I don’t recommend canola oil)

Stir until just smooth. Pour into greased 9×9 pan and bake 25 minutes at 400 degrees. Serve hot.
Cost: ~$1.25 (more than Jiffy mix, but so much healthier!)
Super foods: 2 honorable mentions

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35 Comments

35 Comments so far ↓

  • Kristin

    Hi! Thanks for your ideas and inspiration!

    I’m trying this recipe, but I’m a bit confused. If I soak the grains, do I still add the milk?

    Thanks!
    Kristin

    [Reply to this comment]

    Katie Reply:

    That’s a really good question! I changed the recipe to make it more clear, but no, you don’t add milk too. Just liquid to equal one cup total. Thanks for the clarifying question. I hope you find lots you like here at KS – welcome!

    [Reply to this comment]

    Natalie Reply:

    Ok, I’m still confused: the original recipes have a total of three cups of grains and milk, but in the soaked version you only have one cup total??

    [Reply to this comment]

    Alex Hall Reply:

    It’s still three cups total:

    1 cup whole wheat flour
    1 cup cornmeal
    1 cup buttermilk or yogurt

    [Reply to this comment]

    Katie Reply:

    Yes, exactly. The soaking doesn’t generally change the amounts of things, just the timing of when to mix what, and sometimes the milk changes to a cultured dairy product. Enjoy! :) Katie

    [Reply to this comment]

  • Kristin

    Thanks, Katie! You’re up early! I’m in Sweden, and it’s morning here.

    Thanks for answering so quickly. I ended up adding a bit of milk, and it turned out great. Really delicious and the kids all loved it, so I’ll definitely make that again!

    Kristin

    [Reply to this comment]

  • Lisa

    I have been searching for a healthier cornbread recipe, and used the one from More With Less for years. This sounds perfect. Can’t wait to try it!

    [Reply to this comment]

  • AmandaonMaui

    I’m looking forward to making this gluten free. By the way, your blog has really inspired me. If you’d like, you can read about the inspired changes I’m already making this week at my blog! You’ve been linked to it too!

    [Reply to this comment]

  • Shannon

    Yum. Made this tonight with chili. I did the soaked version except used 3 tablespoons of maple syrup instead of the honey and it was excellent. Thanks. Will be using this often. So easy too.

    [Reply to this comment]

  • Donna

    Have you tried any gluten free flours or mix in place of the whole wheat flour?

    Or have you made corn bread with just corn meal without adding any flour?

    Thanks!

    [Reply to this comment]

    Katie Reply:

    Donna,
    I haven’t, but I know there are a great many GF cornbread recipes out there. I have one bookmarked to try! :) Katie

    [Reply to this comment]

    AmandaonMaui Reply:

    I made a soaked gluten free cornbread and it’s on my site!

    http://www.glutenfreemaui.com/2010/08/26/soaked-gluten-free-cornbread/

    [Reply to this comment]

  • Rochelle

    I often use sour milk (milk with T. vinegar per shy cup milk); will that work for soaking the grain? Thanks! I grew up on this recipe and would love to make it soaked.

    [Reply to this comment]

    Katie Reply:

    Rochelle,
    That fits the description perfectly! :) Katie

    [Reply to this comment]

  • Emily @ Live Renewed

    Where can I find not “degerminated” cornbread? Is there a specific brand to use – everything I’ve found at the store seems to say “degerminated”.
    Thanks! :)

    [Reply to this comment]

    Katie Reply:

    Emily,
    You’ll probably have to check out a health foods store, or maybe the Bobs Red Mill section of a regular grocery store, for actual “whole grain” cornmeal. Good luck! :) Katie

    [Reply to this comment]

  • Tiffany

    Azure Standard also sells the whole dried corn to be milled. That’s what I am going to try. One question – when you soak this, do you ahve trouble with it rising? I seem to either have problems (when soaking recipes) with it not rising properly OR it is too crumbly and will not hold together. Should I add an egg? HAve you had this problem with this or other recipes? Thanks!

    [Reply to this comment]

    Katie Reply:

    Tiffany,
    Sometimes the soaked version does strike me as more dense than the original, but it’s nothing unpalatable. Just make sure you don’t add the baking soda/powder until right before baking and really spread it around and stir it in well. That can be the culprit. Hope that helps! :) Katie

    [Reply to this comment]

  • Christy

    Could I use this recipe and adjust it for cornbread casserole? That would add a can of corn (i use frozen to try and be a bit healthier) and creamed corn. Instead of sour cream could I use the yogurt? Or is sour cream not a bad thing??

    [Reply to this comment]

    Katie Reply:

    Christy, I imagine it would work – the creamed corn would probably have to be in place of some of the liquid, right? Sour cream and yogurt, both healthy, can be subbed back and forth easily. Hope that helps! ;) Katie

    [Reply to this comment]

  • Marcy

    These look great. That’s $1.25 for the whole thing?

    [Reply to this comment]

    Katie Reply:

    Yep, calculated when I posted this two years ago. Probably gone up by now, sadly. What is your cost analysis? Katie

    [Reply to this comment]

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  • Vicky

    Hi Katie :)

    I just bought a big sack of Hodgson Mill’s yellow corn meal. My question is, if it doesn’t say “degerminated”, is it ok? It says 100% whole grain stone ground yellow corn meal. I tried to research brands online that aren’t degerminated but came up with nothing. I am thinking this is legit, but thought I’d ask to see if anyone else had any input. :)

    [Reply to this comment]

    Katie Reply:

    Vicky,
    You’re good to go! :) Katie

    [Reply to this comment]

  • pam

    um, I looked around and it seems you are supposed to use lime to soak cornmeal. I did what you said, and it is a little sour tasting. I also had to add a bit of water (out of milk) I used blue cornmeal as well, kind of fun. It’s pretty good but I am curious as to why all the other sites use limewater and you are using yogurt…are you sure this is safe?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Pam,
    You’re right about the traditional way to soak corn, called nixtimalization, using lime. This recipe is kind of intended to soak the wheat flour, and if anything good happens to the cornmeal, all the better. I just have never gotten around to learning the lime soak, so I’m not sure if you could achieve both ends in the same recipe. As a cultured product, yogurt does fine on the countertop overnight. It’s often used in soaking grains (http://www.kitchenstewardship.com/seriescarnivals/soaking-grains-an-exploration/).
    :) Katie

    [Reply to this comment]

  • Janelle

    Does this cornbread freeze well? I am considering using it for our freezer group – along with your chili :)

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Janelle,
    Yes! I’m of the opinion that all breads freeze well, so I typically just go for it. :) Enjoy! Katie

    [Reply to this comment]

  • Pamela

    Was planning to make this, but the cornmeal I have in my house already says it is enriched (doesn’t say anything about degerminated but I only have part of the packaging). Will the recipe still work (the soaking method) even if it is degerminated? I was hoping to mix ingredients first thin in the morning and soak all day and then bake right before dinner. Or is that not enough time. The recipe just says overnight (I’m new to this soaking thing!)

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Pamela,
    Well, I’m way too late for your dinner, but I’d like to answer anyway so you know a little more about the soaking process.

    The cornmeal you have/had will work in the recipe just fine. This sort of soaking actually doesn’t really do the trick for corn anyway, just the whole wheat flour. Corn needs to be nixtimalized, a process I haven’t even tried yet! The degerminated/enriched/refined corn doesn’t need any treatment to reduce phytic acid (which is what soaking does). Phytic acid is in the bran and germ of a grain and hurts your mineral absorption. Reducing it allows your body to assimilate more minerals from the bread.

    Hope that helps! :) Katie

    [Reply to this comment]

  • Caroline

    Thanks for this recipe! My husband LOVES cornbread!

    quick question – we happen to only have greek yogurt at the house right now – could I use that rather than regular yogurt?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Caroline,
    This recipe is very adaptable, so I have no doubt that Greek yogurt would work great. Since it’s so much more expensive than regular yogurt, I might do 1/4 or even 1/2 milk with the yogurt, best of both worlds. :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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